Lamb with herb crust and saltimbocca tips
very easy
90 mins
90 mins
Ingredients
- 1/4 l Roast jus (glass or see recipe "Cook your own roast jus")
- 2 Branches of rosemary
- 600 g Lamb filet
- 7-10 Tbsp salt, pepper
- 3 TABLESPOONS Oil Öl
- 2 Shallots
- 2 TABLESPOONS dry white wine
- 4 Stem(s) Parsley and oregano
- 100 g White bread (2-3 days old)
- 75 g soft butter
- 2 small chicory
- 4 dried tomatoes
- 8 Sage leaves
- 8 discs Serrano ham
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Cling film
Directions
- 1
Possibly prepare your own gravy. Preheat oven (electric cooker: 80°C/ circulating air and gas: not suitable). Wash the rosemary and dab dry. Dab fillet dry. Season with salt and pepper. Heat 2 tablespoons of oil in an ovenproof pan or a small roaster. Brown the fillets all around, roast the rosemary twigs with it. Then cook in a hot oven for about 30 minutes
- 2
For the herb crust, peel and finely dice the shallots. Heat 1 tablespoon of oil in a frying pan. Sauté the shallots in it. Deglaze with wine and stew until the wine has evaporated. Wash the herbs, shake dry and chop finely. Remove the crusts from the bread and grate finely. Beat butter with a whisk until frothy. Fold in herbs, bread and shallots. Season with salt and pepper. Wrap in foil and chill
- 3
For the
- 4
Fold from top to bottom. Roll the chicory firmly into 1 slice of ham. Fry in a pan without fat until golden brown all around
- 5
Spread the lamb filet with herb paste. Bake under the grill of the oven until light brown. Heat up the gravy. Slice the lamb and cut the Saltimbocca tips into small rolls. Serve with the jus. Risotto tastes good with it
Nutrition Facts
530 kcal
18 g
31 g
40 g
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